Raw Spaghetti Bolognese

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I have the hardest time photographing savory food, especially with artificial light. I guess that is one reason why I usually steer towards dessert recipes rather than the savory ones. It is easier to photograph, looks better and well… who doesn’t like dessert? ;-)

I make savory dishes just about every night, but I usually find that the pictures just do not do the dish justice. Thus I resort to more of the dessert recipes to share on my blog.

I taught a raw “cooking” class this weekend and this sauce was one of the recipes I demonstrated. We have been loving this sauce and have eaten it every night for about 4 days! If you don’t like cooked tomato sauces, then I would give this one a try. It is not acidic and is extremely flavorful.

In this photo, I served the sauce over lightly cooked zucchini noodles, broccoli and mushrooms. I crumbled in some of my Onion, Cheese Bread which served as the “meat” for my bolognese sauce. Perfecto!

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This sauce is really good on just about anything. You can use it as a dip for vegetables, mix it into noodles or pour it over your salad. The optional powdered lecithin stops the tomato sauce from separating. It is not necessary, but is nice to use if you are serving this sauce to guests. If you do not have the fresh herbs on hand, you can get away with using just the dried ones listed.

Marinara Sauce:

  • 3/4 cup dehydrated tomatoes (soaked for 3 hours and rinsed)
  • 2-3 cups roughly chopped tomatoes (depending on the consistency you want)
  • 2 medjool dates
  • 1 c red pepper roughly chopped
  • 1 c celery roughly chopped
  • 1/2 tablespoon garlic granules (or 1/2 clove of garlic)
  • 1/4 c fresh basil
  • 1/4 c fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon tamari (optional, if the dried tomatoes are salted then leave out)
  • 2 tablespoons balsamic vinegar
  • 6 kalamata olives (reserved)
  • 1 tablespoon powdered lecithin (optional)

Blend all ingredients except olives in a blender until smooth. Add the olives and blend just until chunky. Serve.

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The recipe for this Raw Banoffee Pie is in my new recipe ebook Gluten Free Guiltless Vegan Desserts.

Submitted to: Wellness Weekend

 

One Comment

  1. Looks delicious Vicky!
    I would love to get a taste of this one ;))
    I just got a peeler that has a spiralizer built in – I’m so excited!

    Thanks for sharing this on the Potluck Party! Ps, this week, it’s European flavours – and I can of course see this would go so well ;)
    xo
    Ella

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